Monday, January 25, 2010

Egg Roast

Eggs - boiled and sliced in half
Onions - finely sliced
Tomatoes - boiled and pureed
Green chillies - slit in the middle
Ginger - finely chopped
Potatoes - boiled and sliced in four (optional)
Chilli powder
Turmeric powder
Coriander powder - a little
Garam masala powder - a little
Monosodium glutamate (optional)
Vinegar or Soy sauce (optional)
Curry leaves
Coriander leaves
Mint leaves

Heat oil in a frying pan. Add ginger and green chillies. Saute for a few minutes. Add onions and curry leaves and saute well. When the onions turn transparent, reduce the heat and add chilli powder, turmeric powder, coriander powder, garam masala and mix well. Add the vinegar/soy sauce, followed by the tomato puree. Bring the mixture to a boil. Add salt, sugar and monosodium glutamate. When the gravy begins to boil, immerse the eggs and potatoes in it. Cook the gravy for a few more minutes. Turn the eggs once or twice  without letting them break. Take off the fire and garnish with coriander and mint leaves.

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